Ingredients:
- 8-10 slices bacon, chopped
- 8 breakfast sausage links
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups Russet potatoes, peeled and diced into ½’’ cubes
- To taste salt and pepper
- ¼ tsp. smoked paprika
- 6 large eggs
- 1 cup shredded cheddar cheese or favorite cheese
- 2 green onions, chopped, for garnish
- For serving salsa and hot sauce
Directions:
- Add sausage links to a 12-inch skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper-towel-lined plate.
- Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3to 4 tablespoons of grease in the pan.
- Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides and fork tender.
- Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
- Chop the sausage into bite-sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
- Use a wooden spoon to make six wells in the pan to crack eggs into. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.
- Garnish with green onion and serve with red or green salsa and hot sauce.
